Bean-Bacon Sandwich with Wisconsin Brick Cheese

1 8-1/2-oz. package cornbread mix
Dijon mustard
3 c. canned baked beans
4 slices bacon, fried crisp
1/4 c. sweet onion, chopped and crumbled
1/4 c. chopped parsley
1 1/2 c. (6-oz.) Brick Cheese, shredded

Prepare cornbread in an 8x8-inch baking pan as directed on the package. Cool. Divide cornbread into four 4-inch squares. Slice each horizontally. Place squares, cut side up on baking sheet. Spread with Dijon mustard. Meanwhile, heat beans to boiling. Spoon generous 1/3 cup of hot beans on each cornbread square. Sprinkle with bacon, onion and parsley. Sprinkle squares with Wisconsin Brick Cheese. Place under preheated broiler 1-2 minutes. Place 2 squares of each on 4 plates.

Makes 4 servings.

Recipes and images courtesy of © 2014 Wisconsin Milk Marketing Board, Inc.

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Bean-Bacon Sandwich with Wisconsin Brick Cheese

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